Vegan Chickpea Curry


Hey guys! Happy New Year!! I hope everyone had an amazing Christmas and a great start to 2018! Meanwhile, can you believe that it’s actually 2018? I feel like it was just yesterday that it was 2008…


Anyway, the day I made this recipe it was actually a snow day here in Florida!! Snow!! It was a (very cold) miracle and so cool to be here to see something so historical! Indian food+snow day=a combo I can get down with!

Our house during the snow day!

This Chickpea Curry has several things going for it. First of all, it’s super anti-inflammatory and soothing thanks to the turmeric in the curry power and the fresh ginger! Secondly, it’s loaded with protein and fiber! And last of all, it’s so easy! And last last of all, it’s a wonderful recipe to make any time of the year, not just on snow days(;


What you’ll need:

-2 cups brown basmati rice

-2 1/2 cups low sodium veggie broth

-1 cup water

-1 tablespoon olive oil

-1 large sweet onion, chopped

-2 tablespoons curry powder

-6 cloves garlic, chopped

-2 1/2 teaspoons ginger root, finely chopped

-1 jalapeño pepper, seeded and diced

-1 1/2 teaspoons salt

-1/2 teaspoon black pepper

-1 teaspoon garlic powder

-1 (14.5 oz) can diced tomatoes and it’s liquid

-3 (15 oz) cans garbanzo beans- two drained and one with it’s liquid



Combine the 2 cups of brown basmati rice, 2 1/2 cups veggie broth and 1 cup water together in a pot and bring to a boil. Reduce heat to simmer and follow the cooking instructions on your rice package. My rice cooks for about 30-40 minutes, but depending on your rice the cooking time will vary.


Warm the olive oil in a large pot over medium heat. Add in the chopped onion, curry powder, garlic cloves, ginger root, jalapeño, salt, pepper and garlic powder and sauté until the onions are becoming tender and the spices are warmed.




Next add in your can of diced tomatoes with it’s liquid, the two cans of drained garbanzo beans and the one can of garbanzo beans with it’s liquid. Cover and bring to simmer and cook for 20 minutes, stirring occasionally.


Once it’s done cooking, turn off the heat and let it sit for about 15 minutes to cool a little and to let the flavors blend together. Serve the Chickpea Curry warm over the brown basmati rice for a wonderful, flavorful meal to defrost your freezing winter body! Haha!



Thank you guys so much for reading and I hope you make and love this recipe! I freaking lerrrrrrv Indian food so if you have any recipe suggestions, let me know down in the comment section! I would love to try them! Happy New Year to everyone, I hope you all have an amazing year ahead!!



6 thoughts on “Vegan Chickpea Curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s